Best 5 Mexican Chicken And Corn Salad Recipes

Feast your taste buds on a delightful culinary journey with our Mexican Chicken and Corn Salad, a vibrant and flavorful dish that embodies the spirit of Mexican cuisine. This tantalizing salad combines tender, succulent chicken, sweet corn kernels, crisp red onion, tangy cherry tomatoes, and a medley of zesty Mexican spices, all tossed in a zesty dressing that tantalizes your palate with every bite. Alongside this main event, we present three additional Mexican-inspired recipes guaranteed to transport you to the heart of Mexico. Embark on this culinary adventure as we unveil the secrets behind these mouthwatering dishes, ensuring your next fiesta or Taco Tuesday is an unforgettable one.

Let's cook with our recipes!

MEXICAN STREET CORN CHICKEN SALAD

Mexican Street Corn Chicken Salad image

Mexican Street Corn Grilled Chicken Salad is a fiesta in a bowl! A base of lime massaged kale salad packed with black beans, cherry tomatoes, red onion and avocado. Topped with Zesty Lime Grilled Chicken and drool-worthy Mexican Street Corn!

Provided by Becky Hardin

Categories Salad

Time 30m

Number Of Ingredients 22

Ingredients

1.5 pound chicken breast
1 lime
2 tbsp olive oil
½ tsp garlic salt
¼ tsp coriander
6 cups of chopped kale
1 lime
2 tbsp olive oil
½ tsp garlic salt
1 cup fresh cilantro
2 cup black beans
1 cup cherry tomatoes (halved)
½ cup red onion (chopped)
1 avocado (sliced)
4 ears of sweet corn
2 tbsp sour cream
2 tbsp mayonnaise
Juice of 1 lime
4 oz queso fresco
½ tsp chili powder
½ tsp garlic salt
dash of black pepper

Steps:

Pat chicken breasts dry
Cut into 1inch wide stripes
Add chicken to a large bowl
Zest the lime into the bowl over the chicken
Slice the lime in half and squeeze the lime juice over the chicken
Add the olive oil, garlic salt and coriander
Mix until chicken is evenly coated
Set aside for at least 20 minutes and up to 4 hours
Heat grill to medium-high heat
Carefully lay the chicken stripes on to the grill
Grill for 3-4 minutes on each side, be careful not to burn
Once the chicken is cooked through, remove from grill and set aside
Heat the grill to medium*
Remove the silk from the corn husks
Submerge the corn in cold water for about 5 minutes
Shake off any excess water and make sure the husks are closed back up over the corn
Place the corn husks on the grill and cook with the lid closed for 15-20 minutes until the corn is tender
Remove the corn from the grill, allow to cool
Remove the husks and slice the corn off the cob into a medium sized bowl
Add the sour cream and mayonnaise to the corn, mix
Slice the lime in half and squeeze the lime juice over the corn, mix
Add the cheese, mix
Season with chili powder, garlic salt and black pepper, mix
In a large salad bowl add the kale
Slice the lime in half and squeeze the lime juice over the kale
Add the olive oil
Using clean hands, gently massage the kale for about 1 minute, the kale will begin to break down and soften
Sprinkle with garlic salt
Chop the cilantro and add it to the salad bowl, toss
Add the black beans, cherry tomatoes, red onion and avocado, gently toss**
Top with the Zesty Lime Grilled Chicken and Mexican Street Corn

Nutrition Facts : Calories 808 kcal, Carbohydrate 58 g, Protein 58 g, Fat 41 g, SaturatedFat 9 g, Cholesterol 134 mg, Sodium 1400 mg, Fiber 14 g, Sugar 9 g, ServingSize 1 serving

MEXICAN STREET CORN SALAD WITH GRILLED CHICKEN

Mexican Street Corn Salad with Grilled Chicken image

If you're a fan of Elote or traditional esquites, you will love this tangy, spicy chicken and corn salad.

Provided by Katerina | Diethood

Categories Dinner

Time 40m

Number Of Ingredients 17

Ingredients

4 ears of corn, (husks removed)
1 ½ pounds boneless, skinless chicken thighs
salt and fresh ground black pepper, (to taste)
2 tablespoons fresh lime juice
1 garlic clove, (minced)
1 tablespoon mayonnaise
1 tablespoon Mexican cream, (or use nonfat plain yogurt)
1 teaspoon ancho chili powder
3 tablespoons olive oil
2 tablespoons fresh lime juice
2 teaspoons honey
½ teaspoon salt, (or to taste)
½ teaspoon fresh ground black pepper, (or to taste)
6 to 8 cups mixed salad greens
1 to 2 cups multi-colored cherry tomatoes, (halved)
⅓ cup crumbled cotija cheese
fresh chopped cilantro, (for garnish)

Steps:

Preheat an outdoor grill to medium-high. You can also use a grill pan. Lightly grease the grill grates with oil.
Season the corn and the chicken thighs with salt and pepper.
Transfer corn and chicken to the grill; cover and cook for 13 to 15 minutes, or until chicken is cooked through and corn is lightly charred, turning chicken and corn once halfway through cooking.
Remove cooked chicken and corn from grill and let chicken rest for at least 5 minutes before cutting it into strips.
In the meantime, cut the kernels from the cobs and place them in a bowl. To the kernels, add 2 tablespoons lime juice, minced garlic, mayonnaise, Mexican cream or yogurt, and ancho chili powder; mix and stir until well combined. Set aside.
In a small mixing bowl make the dressing by combining olive oil, lime juice, honey, salt, and pepper; whisk until thoroughly incorporated.
Place the mixed salad greens and cherry tomatoes in a large salad bowl and toss with the dressing.
Top the salad with the corn mixture, chicken slices, and cotija cheese.
Garnish with cilantro and serve.

Nutrition Facts : Calories 313 kcal, Carbohydrate 17 g, Protein 26 g, Fat 16 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 117 mg, Sodium 344 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 11 g, ServingSize 1 serving

MEXICAN CHICKEN AND CORN SALAD

Mexican Chicken and Corn Salad image

A delicious and easy-to-prepare twist on the typical salad.

Provided by Iron Chef Donatella Arpaia

Categories Trusted Brands: Recipes and Tips Libby's Fruits & Vegetables

Time 25m

Yield 1

Number Of Ingredients 13

Ingredients

1 boneless, skinless chicken breast half
Kosher salt, to taste
1 pinch Freshly ground black pepper, to taste
1 pinch Smoky paprika
1 tablespoon olive oil
4 cherry tomatoes, quartered
1 cup chopped lettuce
¼ cup cooked black beans, rinsed and drained
1 (4 ounce) Libby's® Sweet Corn Vegetable Cup
1 lime, juiced
¼ cup olive oil
1 teaspoon Bacon bits
1 cup tortilla chips

Steps:

Season chicken breast with salt, freshly ground black pepper and smoky paprika (optional).
Heat a grill pan and add 1 tablespoon olive oil. Add chicken breast and cook 6 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill pan and allow chicken to cool.
Place tomatoes, chopped lettuce, beans, and Libby's corn into bowl.
In separate small bowl whisk together lime juice, olive oil, salt and pepper.
Place cooled chicken breast onto cutting board and cut into 1-inch pieces.
Pour dressing over veggies and lettuce and toss. Add chopped chicken to salad. Sprinkle cheese and bacon bits (optional) over salad.
Serve salad with tortilla chips or add them into salad.

Nutrition Facts : Calories 989.2 calories, Carbohydrate 46.1 g, Cholesterol 67.5 mg, Fat 76.8 g, Fiber 10.2 g, Protein 35.7 g, SaturatedFat 10.7 g, Sodium 1042.6 mg, Sugar 2.4 g

MEXICAN STREET CORN-CHICKEN SALAD

Mexican Street Corn-Chicken Salad image

Use leftover rotisserie chicken to make a delicious, easy salad featuring the flavors of Mexican street corn. As a side dish or a main course, this is perfect for summer or anytime. I serve it with homemade Mexican rice for a definite hit!

Provided by Christa Lewis

Categories Corn Salad

Time 20m

Yield 4

Number Of Ingredients 16

Ingredients

1 cup mayonnaise
¼ cup crumbled cotija cheese
¼ bunch cilantro, finely chopped
1 clove garlic, minced
½ medium lime, juiced
1 teaspoon chili powder
½ teaspoon hot pepper sauce (such as Tapatio®)
¼ teaspoon ground cumin
salt and ground black pepper to taste
2 cups shredded cooked chicken
1 (15.25 ounce) can whole kernel corn, drained
1 (6 ounce) can sliced black olives
1 medium head butter lettuce, torn
1 medium avocado, sliced
2 tablespoons crumbled cotija cheese, or to taste
4 sprigs cilantro

Steps:

Whisk together mayonnaise, cotija cheese, cilantro, garlic, lime juice, chili powder, hot pepper sauce, and cumin for dressing in a large bowl. Season with salt and pepper.
Add chicken, corn, and olives to dressing and toss to coat.
Divide lettuce among 4 bowls and scoop chicken mixture over top. Garnish each salad with avocado slices, cotija cheese, and a cilantro sprig.

Nutrition Facts : Calories 786 calories, Carbohydrate 32.5 g, Cholesterol 90.1 mg, Fat 63.7 g, Fiber 8 g, Protein 28.5 g, SaturatedFat 12 g, Sodium 1253.4 mg, Sugar 5 g

MEXICAN CHICKEN PASTA SALAD

Mexican Chicken Pasta Salad image

Cool, refreshing salad with a Mexican flavor. This can be served as a side dish or entree. (Prep time includes 1 hour refrigeration time)

Provided by papergoddess

Categories One Dish Meal

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

8 ounces penne pasta (2 cups uncooked)
2 cooked chicken breasts, diced (about 2 cups)
1 (8 3/4 ounce) can whole kernel corn, drained
1 small zucchini, cut in half lengthwise, then sliced
1 -2 stalk celery, sliced thin
1 medium sweet red pepper, sliced
1 medium green pepper, sliced (optional)
4 green onions, sliced
1 (4 -7 ounce) can green chilies
1/2-1 cup shredded cheddar cheese (optional)
2 cups lettuce, chopped
1/4 cup chopped cilantro
3/4 cup mayonnaise
1/4 cup sour cream or 1/4 cup yogurt
2 tablespoons ReaLime juice
2 teaspoons sugar
1/2 teaspoon salt
3/4 teaspoon cumin
1/2 teaspoon chili powder

Steps:

Cook pasta according to package directions, drain, rinse, and set aside.
Combine all vegetables in a large bowl.
Combine all dressing ingredients; stir thoroughly.
Pour dressing over salad; toss to coat.
Chill 1 hour, then serve.
Note: Instead of mixing lettuce into salad, you can layer it on top to keep it from wilting.

Tips:

Use fresh ingredients. Fresh chicken, corn, and vegetables will give your salad the best flavor.
Cook the chicken thoroughly. Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit before adding it to the salad.
Use a variety of vegetables. Different vegetables will add different colors, flavors, and textures to your salad. Some good options include bell peppers, tomatoes, cucumbers, and avocados.
Don't overdress the salad. A little bit of dressing goes a long way. Too much dressing can overwhelm the other flavors in the salad.
Serve the salad immediately. Mexican chicken and corn salad is best when served fresh.

Conclusion:

Mexican chicken and corn salad is a delicious, healthy, and easy-to-make salad that is perfect for summer gatherings. It is packed with fresh ingredients and has a flavorful dressing that will tantalize your taste buds. This salad is sure to be a hit at your next party or potluck.